Chocolate cake with cocoa is undoubtedly the most delicious dessert. Especially it will appeal to all chocolate lovers. You can make a simple cake that is suitable for tea with friends, or spend a little more time and create a real masterpiece.
Chocolate cake with cocoa - the basic principles of preparation
Cocoa can be added to any dough: biscuit, shortbread or for honey. Thus, you can get a chocolate cake with a new taste. In Pancake Week, you can make a chocolate cake from pancakes by adding cocoa to the dough. Chocolate cakes with cherries deserve special attention. They have a spicy taste due to the fact that the cherries are pre-soaked in liquor or cognac.
For chocolate cake, you can make ordinary cakes, and add cocoa to the cream, or make chocolate icing with it.
The dough is prepared according to the recipe and baked in a preheated oven or in a pan.
Anyone use the cream. Butter cream will make the cake hearty, sour cream will perfectly soak the cakes, and cream will add airiness to the dessert.
Cakes are soaked. To do this, it is better to use impregnation based on coffee or liquor.
Those who don’t like bothering with the oven can make chocolate cake without baking.
Recipe 1. Chocolate cake with cocoa in a pan
Ingredients
milk chocolate - 100 g;
3 tbsp. wheat flour;
icing sugar;
0.5 l of kefir;
400 ml of 35% cream;
80 g butter;
baking soda;
three eggs of chicken;
2 tbsp. tablespoons of natural cocoa.
Cooking method
1. Beat eggs into a deep bowl, pour sugar in them and beat with a mixer until smooth. Without ceasing to beat, pour kefir and warm melted butter. Now add soda with cocoa and two cups of flour. When the mixture has a uniform consistency, add the third glass of flour in small portions. It should be a dough like a pancake.
2. Heat the pan well. Put three tablespoons of dough and evenly distribute it on the bottom. Cover and bake over low heat until the cake is completely baked. It should turn out 12-14 cakes.
3. Whip the cream, gradually adding icing sugar. Set aside most of the cream dough and put melted chocolate into it.
4. Start collecting the cake. Coat the four cakes with white cream, folding them one on top of the other. Coat the next four cakes with chocolate cream. Remaining white. Decorate as you wish and soak for several hours.
Recipe 2. Chocolate Cake with Cocoa Chocolate Captive
Ingredients
100 ml of natural yogurt;
5 eggs;
185 g of brown sugar;
gelatin - 10 g;
white sugar - 150 g;
coconut flakes - 10 g;
580 ml of heavy cream;
300 g of dark chocolate;
ghee - 225 g;
salt;
20 g of natural cocoa;
ground hazelnuts - 150 g.
Cooking method
1. Turn on the oven 180 degrees. Lining the form with baking paper.
2. Separate the yolks from the proteins. Add brown sugar and three tablespoons of white to the last. Beat in a strong foam for five minutes.
3. Mix salt, cocoa and ground hazelnuts in a separate bowl. We introduce the mixture into the protein mass. Pour ghee and mix. In the prepared form we transfer the dough. Bake for forty minutes. We shift the cake to the dish where the cake will be collected. We do it carefully, as the cake is very fragile.
4. Beat in a dense foam 400 ml of cream. Melt the chocolate.
5. Beat the yolks with 45 g of white sugar. Cook in a water bath until thickened with constant whipping. Remove from the stove and continue whisking until the mass begins to reach for the corolla of the mixer. Introduce whipped cream and a little melted chocolate into the resulting mass. Shake and add the rest of the chocolate. Mix with a spoon.
6. Pour the chocolate mousse onto the cake, level it and put in the refrigerator for a couple of hours.
7. Soak gelatin in 30 ml of cream. Leave for half an hour and dissolve in a water bath.
8. In the remaining cream add coconut and a spoonful of sugar. Beat in a dense foam. Add a little whipped cream to the gelatin, mix and add to the remaining cream. Pour yogurt, mix and spread the resulting mass on a chocolate layer. Decorate with coconut.
Recipe 3. Chocolate cake with cocoa and cottage cheese and yogurt cream
Ingredients
Biscuit
food ammonia - 5 g;
3 eggs;
baking powder - sachet;
200 g cane sugar;
cocoa - 75 g;
20% sour cream - st .;
wheat flour - 160 g.
Cream
white sugar - 200 g;
cottage cheese - 200 g;
gelatin - 15 g;
300 ml drinking yogurt.
Glaze
milk - 100 sludge;
100 g of white sugar;
butter - 40 g;
75 g of high quality cocoa.
Cooking method
1. Shake the sugar and eggs in a lush foam. Put sour cream in the mixture and whisk again. Sift cocoa with flour, baking powder and soda. Combine the liquid mass with dry ingredients.
2. Line the mold with baking paper and grease it with a thin layer of oil. Place the dough in it and bake at 180 C for 25 minutes. Cool the cake and cut it into arbitrary pieces, two centimeters thick.
3. To prepare the cream, beat the yogurt with sugar. Add cottage cheese and whisk again. Pour gelatin with three tablespoons of water and leave to swell. Then put in a water bath, and dissolve the gelatin. Enter it into the cream and beat until it becomes lush.
4. Take a deep bowl, cover with cling film so that its edges hang over the sides. Dip each piece of biscuit into a cream and randomly lay them in a bowl. Cover the overhanging edges of the film and refrigerate for three hours.
5. Pour sugar into milk and put everything on low heat. Warm until crystals are dissolved. Then add the butter and cocoa. Stir thoroughly until no lumps remain. Keep the icing on fire until thickened.
6. Turn the cake onto a plate by pulling the edges of the film. Pour over chocolate.
Recipe 4. Chocolate Cake with Cocoa and Coffee Cream
Ingredients
Biscuit
two eggs;
some baking powder;
50 g of cocoa;
vanilla sugar;
butter - 150 g;
granulated sugar - 150 g;
wheat flour - 100 g;
150 ml of yogurt.
Coffee cream
a pinch of cinnamon and nutmeg;
egg;
butter - 20 g;
100 g of sugar;
natural freshly brewed coffee - 50 ml.
Ganache
100 ml cream 20%;
50 g of dark chocolate.
Cooking method
1. Combine all the ingredients for the biscuit, except the flour. Beat until smooth. Enter the flour in two doses, without ceasing to beat until there is not a single lump left.
2. Put in the mold, greasing it with butter, the dough. Bake a biscuit for an hour at 180 C. Remove and cool on a wire rack.
3. To prepare the ganache, pour the cream into a saucepan and send it to the fire. Once it begins to boil, add pieces of chocolate. Stir until it melts completely.
4. For the cream, combine the egg in a saucepan with coffee, sugar, cinnamon and nutmeg. Cook over low heat, stirring until the cream is thick. Remove from heat, add oil and mix.
5. Cut the biscuit lengthwise into two parts. Spread the bottom with coffee cream. Cover with the second half of the biscuit and apply ganache on top and sides.
Recipe 5. Chocolate cake with barin cocoa
Ingredients
Art. wheat flour;
egg;
120 g of natural cocoa;
butter fat - a pack;
Art. white sugar;
soda - 5 g;
Art. sour cream;
dark chocolate - 100 g;
condensed milk - a can.
butter - a pack;
Glaze
three tablespoons each sugars, cocoa and fatty sour cream;
butter - two tablespoons.
Cooking method
1. Add soda to sour cream and mix, so you will extinguish it. Shake the egg by pouring sugar into it. Combine the egg mixture with sour cream and mix. Add the cocoa and, adding a little flour, knead the dough. Break a bar of chocolate into pieces and add to the dough. Shuffle.
2. Cover the bottom of the pan with baking paper and oil the sides. Place the dough in it and bake for half an hour at 180 C. Cool the cake, and cut it lengthwise into two parts.
3. Beat soft butter with condensed milk until fluffy.
4. Combine the butter with sour cream, cocoa and sugar. Stir and place on a small fire. As soon as the icing begins to boil, remove from the stove and cool to a warm state.
5. Fold cakes on top of each other, smearing each with butter cream. Pour the cake with icing, forming an arbitrary pattern.
Recipe 6. Chocolate Cake with Cocoa and Peanuts
Ingredients
Dough
20 g food ammonium;
4 eggs;
wheat flour - two tbsp .;
white sugar - 500 g;
a bag of vanilla sugar;
0.5 l of fat sour cream;
50 g of cocoa;
160 g melted butter.
Cream
by ban. boiled and ordinary condensed milk;
sour cream - 400 g;
300 g peanuts.
Cooking method
1. Beat eggs with a whisk or a mixer with sugar. Add all the ingredients for the dough to the egg mixture. Beat until smooth.
2. Cover the form with parchment and pour the dough into it. Level with a spatula and bake for 45 minutes at 190 ° C. Cool the cake and cut it into three pieces using a thread.
3. Roast peanuts in a dry frying pan and cool. Beat sour cream with two kinds of condensed milk. Collect the cake, coating each cake, as well as the surface and sides of the cream. Sprinkle peanuts on each layer. Soak for two hours.
Chocolate cake with cocoa - tips and tricks
Use only high quality cocoa for the cake.
Cream, before whipping it is necessary to cool well.
Eggs will beat faster if you add a pinch of salt to them.
Cakes can be cut not only with a sharp pancake knife, but also with a thread.
To make the cake more tender, soak the cakes with coffee or liquor.
